The Fermentation Continuum
I
Origin
Fermentation is humanity's oldest food transformation technology — predating cooking in some traditions. Every culinary culture has fermentation traditions that produce unique flavour compounds unavailable from fresh ingredients. This entry maps the fermentation continuum as a unified framework.
II
Description
A cross-cultural map of fermentation traditions — from light and brief (fresh kimchi, young sourdough) to extreme and extended (surströmming, aged fish paste, century eggs) — organised by the degree of transformation and the flavour compounds produced.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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